Christmas food poisoning and how to avoid it – by a microbiologist |
Food poisoning affects millions of people in the UK every year, and the risk rises during the Christmas period. Large family meals, raw poultry, packed fridges and buffet food all increase the chances of contamination.
In the UK, the most common bacterial causes of food poisoning are campylobacter and salmonella, both of which are frequently found on raw poultry.
While most cases of food poisoning are mild and clear up on their own, they can be serious for vulnerable groups. These include very young children, older adults, pregnant people and those with weakened immune systems.
Symptoms can include nausea, vomiting, fever, diarrhoea and a general feeling of being unwell.
Although there are no UK statistics published specifically for food poisoning at Christmas, the UK experiences more than 2.4 million cases of food poisoning every year. Public health agencies consistently see a seasonal rise in cases over the festive period, thought to be linked to the widespread preparation of poultry such as turkey.
So what is it about Christmas that makes it such a risky time of year? Here’s a closer look at the festive food habits that raise the risk of food poisoning, and how to avoid them.
Checking use-by dates is especially........